Roasted Winter Squash & Apple Soup

[CodingQueen]

I found this at drweil.com. The original recipe says to serve it with dollops of Cilantro Walnut Pesto....CQ

Ingredients:

1 large winter squash (about 2 1/2 pounds), such as butternut, buttercup, or kabocha, peeled, seeded, and cut into 2-inch pieces.
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 tart, firm apples, peeled, cored, and quartered
2 tablespoons extra virgin olive oil
Salt and red chili powder to taste
4-5 cups vegetable stock

Instructions:

Preheat oven to 400°F.

In a large roasting pan, toss the squash, onions, garlic, and apples with the oil to coat. Season well with the salt and chili powder. Roast, stirring every 10 minutes, until the vegetables are fork-tender and lightly browned, about 40 minutes.

Put half the vegetables with 2 cups of the stock in a food processor and purée until smooth. Repeat with the remaining vegetables and broth. Return puréed mixture to the pot. If the soup is too thick, add more broth.

Correct the seasoning and heat to a simmer.

Serve in warm bowls.

[VickiLynn]

Two of my favorite ingredients!  And, this is one easy recipe to make -- thanks for posting.  Sounds like a good soup to start out my Thanksgiving dinner.